Country pâté coated in aspic recipe

  • Serves 8
  • 20mins to prepare, 2hrs 20mins to cook plus 2hrs marinating and cooling
  • 204 calories / serving
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In a large mixing bowl, combine the pork belly, pork loin, liver, port, garlic, juniper berries, peppercorns, dried mixed herbs and a little salt. Mix well with your hands, breaking the mixture up as much as possible. Cover and leave to marinate for 1 hour.

After 1 hour, preheat the oven to 150°C.

Spoon the meat mixture into a 2lb terrine bowl, spreading it out evenly with the back of a spoon. Half-fill a roasting tray with boiling water then sit the terrine bowl in the water. Bake in the oven for 90-120 minutes until the internal temperature of the pâté reaches 65°C. Use a meat thermometer to test the internal temperature. Remove once is reaches 65°C, then leave it to cool to one side.

As it is cooling, you can prepare the aspic jelly. Place all the ingredients for the jelly in a heavy-based saucepan and set over a moderate heat. Whisk until the gelatine softens, then continue to whisk as you bring the mixture to the boil. Simmer for a few minutes, then pour the liquid very carefully through the crusty layer that has formed on top through a muslin lined sieve into a clean bowl. Cover and leave the mixture to cool to one side.

Once cool, pour on top of the cooled pate and chill the dish for a few hours until the jelly has set. Remove 5-10 minutes before serving. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 350g pork belly, rinds removed and meat minced
  • 258g pigs liver, cleaned and minced
  • 250g pork loin steaks, diced
  • 100ml tawny port
  • 1 clove garlic, minced
  • 1/2tsp juniper berries, crushed
  • 1/2tsp black peppercorns, crushed
  • 1tsp dried mixed herbs
  • For the aspic layer

  • 250ml pork stock, cold
  • 10ml white wine vinegar
  • 10g powdered gelatine
  • the white of 1 egg
  • Energy 850kj 204kcal 10%
  • Fat 10g 14%
  • Saturates 3g 17%
  • Sugars 2g 2%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 1.7g Protein 23.7g Fibre 0g

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